Chicken-Stuffed Bell Peppers

  • Prep20 min.
  • Total1 hr.
  • serv 4

Here's a great dish that you can make ahead and refrigerate until ready to when you're ready for dinner, you just pop the peppers in the oven.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 4

    large red bell peppers

  • 2

    tablespoon vegetable oil

  • 1

    medium onion, diced (about 1/2 cup)

  • 2

    teaspoon minced garlic

  • 1 1/2

    cup diced boneless, skinless chicken breasts, cooked

  • 2/3

    cup Prego® Marinara Italian Sauce

  • 1/2

    cup shredded Cheddar cheese, Monterey Jack or Swiss cheese

  • 1/4

    teaspoon ground black pepper


    • 1

      Heat the oven to 375¬ļF.¬† Cut the tops off the peppers and reserve.¬† Remove and discard the seeds.¬† Place the peppers, cut-side up, into a 3-quart shallow baking dish.

    • 2

      Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic and cook until tender.  Place the onion mixture into a medium bowl.  Stir in the chicken, sauce, cheese and black pepper.  Spoon the chicken mixture into the pepper halves.  Top with the reserved pepper tops, if desired.

    • 3

      Bake for 40 minutes or until the peppers are tender.

made with


Ingredient Note: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish. This recipe works with red, green or orange bell peppers.